National Geographic : 1926 Nov
cmL Golden clutumn'imn The gently whispering leaves of autumn are resplendent in their gorgeous golds and purples and reds. In this subtle background of the fall months the quail hunter's joy mounts to its highest peak of the whole year. And for the hostess, a season made memorable by happy guests, beautiful tables, the infinite charm of fine glassware. Especially so if the glassware is Heisey's. For have you ever seen more fascinating creations? Exquisite patterns, graceful designs, alluring tints! Goblets, sherbets, plates and pieces for every purpose-delightful and brilliant! Heisey's Glassware is readily recognized by its quality, but the © trade-mark assures you beyond doubt. Be sure to look for it when you shop. And ask your dealer to show you the rich Flamingo and Moon Gleam colors, now so much in vogue. Descriptive folder and booklet of recipes from famous chefs sent upon request. A. H. HEISEY & CO. NEWARK, OHIO HEISEY'S GLASSWARE for your able aas l fg~>q~~~erg^*55^*P^ «g^V ^et£!"^«HH~ d OlS~oiu Recpe forqgml When Bacon. a distingutshed-looking old darkey, presided over the cuisine of the Peabody Hotel at Memphis, it was famed for smothered quail on toast. This recipe survives in the possession of a charming Southern hostess: Keep birds cool and dry several days. Dress without wetting. Split down the back. Wipe with dry cloth. Heat deep iron skillet and grease with garlic pod. Have enough water to keep birds from sticking. Put in bay leaf, lump of but ter, pinch of salt and sprinkle black pepper. Put slice of bacon on eacn bird and place breast downward in skillet. Cover and weight down. Cook 12 to 18 minutes, replenishing water to hold flavor. Stir in chopped mushrooms. Serve on platter with buttered toast. Pour mushroom gravy over birds. Serve extra gravy,apple jelly, pones of "cracklin' " bread and black coffee.